Add Yahoo as a preferred source to see more of our stories on Google. Ahead, get the skinny about this versatile, affordable cooking fat—and to discover the best (and worst) ways to use it.

We tested three common fats—butter, shortening, and lard—to see which would produce the crispiest, flakiest pie crust. If you're making a pie in advance, butter or lard is your best bet. Both fats ...

A great pie starts with a great crust. One that is flaky, tender, golden brown, and just sturdy enough to hold the luscious filling. The secret is in the fat, and bakers have long debated whether ...

There are some ingredients that will almost always raise questions when they’re called for in a recipe. Vegetable shortening is one of them. I’ve answered inquiries from plenty of readers who say they ...

Add Yahoo as a preferred source to see more of our stories on Google. But as you gather your ingredients to bake for a cookie swap, you might start to wonder what the difference is between butter vs.

This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking ...

We tested three common fats to see which would produce the crispiest, flakiest pie crust. We tested three common fats—butter, shortening, and lard—to see which would produce the crispiest, flakiest ...